This recipe is adapted from Nigella Lawsons Chocolate and Peanut Granola. I have given it a healthy spin whilst still keeping the rich tastes by omitting the bucket loads of sugar, upping the cacao and using extra virgin olive oil. This cacao & almond granola recipe also obviously uses almonds instead of peanuts, which could be swapped with any nut or seed of choice to suit what you have in your pantry.
cacao & almond granola recipe
- 25-30 serves
- preparation time
- 5 minutes
- cooking time
- 40-50 minutes
- 1/4 cup cacao powder
- 4 1/2 cups rolled oats (or quinoa flakes for gluten free option)
- 1 cup sunflower seeds
- 3/4 cup sesame seeds
- 2 teaspoons cinnamon
- 3/4 cup 100% apple puree (or stewed apples)
- 1/3 cup pure maple syrup
- 2 cups chopped almonds
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
Preheat your oven to 175c fan forced. In a large bowl combine all ingredients with a wooden spoon or with your hands until everything is nicely mixed together.
Once combined, spread mixture into a large baking tray and bake for 40-50 minutes. Turn mixture frequently through baking to prevent burning.
Allow the granola to cool, then store in an airtight jar in the fridge till ready to use. To serve, place in a bowl and top with milk of choice and/or yoghurt and seasonal fruit.
nutritional information for cacao & almond granola
- This is a granola that can be made nut free by omitting the almonds and using pumpkin seeds.
- Make a gluten free version of granola by using quinoa flakes.
- Try serving the granola with vanilla bean yoghurt or a dollop of coconut yoghurt. Delicious!